2The parts of the egg…… shell thin albumen thick albumen Vitelline(yolk) membranegerminaldiskyolkchalazaInner shell membraneair cellouter shell membrane
3Sources of Eggs Commercial Direct from the farm Pastured Free-range Cage-freeOrganic
4An eggs nutritional value is affected by how the chicken was raised. Industrial laying hens are raised in cages. They are fed only grain that results in their eggs having a lower nutritional value. They must also be given antibiotics because of their crowded, unnatural environment.
5An eggs nutritional value is affected by how the chicken was raised. Cage free eggs come from hens that are allowed to roam free inside a barn. The hens are less stressed than caged hens which increases the nutritional value of their eggs. They may receive antibiotics in their feed
6An eggs nutritional value is affected by how the chicken was raised. Pastured and free-range chicken eggs are from chickens who go outside and roam free. Their diet also includes bugs/worms (protein) and grass/seeds (vitamins and minerals) which increase the nutritional value of the egg. They do not receive antibiotics.Organic – means the chickens were not fed any antibiotics or other chemicals
7Shell ColorIs determined by the breed of the chicken which laid the egg.Does not determine nutritional value.
8Eggs are a Nutrient-dense Food Which means that eggs have high amounts of nutrients for the amount of calories they provide:Complete ProteinVitamins A, D, and riboflavin (B2)IronFat
9GradingIndicated inner quality of the egg Grade AA Grade A Grade B
10Uses of Egg GradesAA – used mostly in restaurants in recipes that required the egg to hold its shape when broken from the shell.A – most common grade available in grocery storesB – known as “breakers” because they are used in commercially processed food products
11Most recipes are formulated for using large eggs SizeEggs are “sized” according to how much they weigh.Peewee - < 42 gramsSmall – gramsMedium – gramsLarge – gramsExtra large – gramsJumbo – more than 69 gramsMost recipes are formulated for using large eggs
12Storing EggsIn their ORIGINAL CARTON in the refrigerator. (The cardboard helps block unwanted odors and flavors from seeping into the egg. It also helps them retain their moisture.) Eggs are stored broad end upHow long can eggs be stored?In the shell: 2 -3 weeksOpen, raw eggs: 2 daysCooked: 2-3 days
13Freezing Eggs Cooked whole eggs do not freeze well
14To Wash or Not to Wash?Commercial eggs do not need to be washed. This was done as part of their processing.Eggs direct from the farm may need to be washed. Check with the farmer about how the eggs are washed and decide.Best to wash just before using to maintain protective coating.
15Cooking EggsShould be cooked using low to moderate heat for the least amount of time possible.Eggs become tough and discolored (green around the yolk) if overcooked.When cooked, eggs coagulate which means they turn from a liquid to a solid
16Cooking EggsWhole eggs in the shell can not be cooked in the microwave. They will explode/burst.Whole yolks will explode too if not pierced.
17Ways that eggs can be prepared: Soft cookedHard CookedFriedPoachedScrambled
18Ways that eggs can be prepared: OmeletBaked or shirredFrittataEgg Fu YungEggs Benedict
19Ways that eggs can be prepared: QuicheDeviledSouffléMeringue
20How to Make a Hard-cooked Egg… Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.Cover the pan. Bring the water to a boil. Turn off the heat and allow the eggs to sit in the boiled water for minutes.Drain and quickly cool eggs with cold running water. This makes them easier to peelGently tap the eggs to crack the shell, and peel
21Using Eggs in RecipesList the five functions of eggs and give an example of a food product that they perform that function in:FUNCTION FOOD PRODUCT-Binder Meat Loaf-Crab cakesMakes ingredients stick together
22Using Eggs in Recipes FUNCTION FOOD PRODUCT Thickener Pudding Pumpkin PieCoating Breaded ChickenBrush on breadincrease the viscosity of a solution or liquid/solid mixtureTo cover food with a "coating" that can be wet
23Using eggs in recipes FUNCTION FOOD PRODUCT Leavening Angel Food Cake Agent Meringue Forgotten CookieEmulsifier MayonnaiseHollandaise SauceGive food a light, airy texture.Keep two liquids that would separate combined (ex. Oil and vinegar)
25SEPARATING Egg WhitesStart with cold eggs, using 3 containers: A liquid measuring cup to separate into, a bowl to hold the yolks and another bowl to hold the SUCCESSFULLY separated whites.A SPECK of yolk in the whites will keep them from beating to full volume.
26Foamy Stage Beat egg whites on high speed of electric mixer Allow egg whites to come to room temperature in order to have them reach their fullest volumeBeat egg whites on high speed of electric mixerBeaten eggs are “foamy” once they start turning white in color and are full of bubbles.
27Soft Peak StageBeaten eggs are at “soft peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and then falls over.
28Stiff Peak StageBeaten eggs are at “stiff peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and no longer falls over.
29Adding Egg Whites to Recipes When adding ingredients to beaten egg whites or beaten egg whites to another mixture, use a rubber scraper and FOLD them in gently.
30Weeping Egg WhiteLiquid forms between meringue and pie filling; also drops on top of meringueCaused by differences between temperature